Food culture Guangdong people like to eat, Dongguan people prefer to eat. If nothing else, there are more than 65,438 restaurants and restaurants in Dongguan, which is quite amazing for a city with an area of less than 2,500 square kilometers. Dongguan cuisine has a long history. To talk about the diet in Dongguan, we should start with the history of Dongguan. The establishment of Dongguan County began in the Eastern Jin Dynasty, but the history of Dongguan can even be traced back to the Xia Dynasty. The origin of Dongguan cuisine began in the Qin Shihuang era. Li Ping, general manager of Dongguan Garden Porridge City, told reporters that in the Qin Dynasty, Dongguan belonged to the "land of hundreds of Cantonese". After Qin Shihuang destroyed the Six Kingdoms, he sent troops to conquer hundreds of Cantonese. Later, some soldiers stayed in the local area, bringing Central Plains culture and Central Plains cuisine, which have been passed down to this day. For example, Ma Ge, a famous snack in Dongguan, was the food of Qin Dynasty, and Rong Ai (Rong Geng's sister), a famous historian in Dongguan, also made textual research on it. The spelling of "Marco" is also given by Rong Ai, because Marco is a Dongguan dialect and "Brother" means paragraph by paragraph. It used to have a voice without words until Rong Ai named it. Dongguan also has a famous local dish "Sand Wash Fish Pills", which also originated from Qin Shihuang. Legend has it that Qin Shihuang loved fish, and some people dared not assassinate him, because during the Warring States Period, Zhuan Xu stabbed Liao Wangshi and hid the dagger in the belly of grilled fish, and finally succeeded. So the dish fish balls was born. When you make fish balls, you won't hide anything, and there are no thorns. It's very convenient to eat. Since then, the Five Rebellions, the Anshi Rebellion, the confrontation between Song and Jin Dynasties and many other times, a large number of people in the Central Plains moved south, bringing local food culture. The diet in Dongguan has been continuously integrated with the Central Plains culture, combined with local products and customs, and gradually formed its own characteristics. In addition to historical factors, geography also plays a vital role in the formation of Dongguan cuisine. Dongguan used to be a county mainly engaged in agriculture, and it was a famous "land of fish and rice". The diet naturally has an important relationship with "fish" and "rice". In fact, it is this product base that has created two types of local cuisines in Dongguan-snacks and stir-fried dishes. Snacks mainly refer to cakes in Dongguan diet. Dongguan snacks have a long history, with more than 200 varieties, which are very rich. Dongguan snacks are mainly made by farmers themselves, and almost every household can make them. The raw material of snacks is mainly rice, which is divided into glutinous rice and japonica rice. Every autumn, when the harvest is finished, farmers will make rice into various cakes. Most snacks are made by grinding rice into powder, and some are made directly from rice, and grinding is a job that children are willing to do. Because of the lack of water, snacks can be kept in Tomb-Sweeping Day from one winter to the next, so that they can be eaten in winter. And on holidays, snacks are also good hospitality foods, such as kudzu root, plum bean cake, oil angle, sugar rings and so on, which are very popular. Small fry refers to the dishes in Dongguan diet. It should be said that this part can better reflect the characteristics of Dongguan diet. As a branch of Cantonese cuisine, Dongguan cuisine has its own unique characteristics. Because Dongguan used to focus on agriculture, all the dishes in Dongguan have a strong peasant flavor. Relatively speaking, the dishes in Dongguan are not as light as ordinary Cantonese cuisine, with a slightly heavy taste and a relatively large proportion of meat, such as Baisha oil duck, Humen cream crab, Xiansha fish balls and Dao? Meatballs, boiled fish with stone chops, Houjie sausage, Tangxia braised goose, roasted Mei Sheng bone noodles and so on are all meat-based dishes. This is mainly related to the rich products in Dongguan, and the low living standard also makes these big fish and big meat more likely to become people's favorite dishes. In practice, the food in Dongguan pays more attention to workmanship, and the steps are not very complicated, but it tastes great. Although Dongguan, the lead singer of local cuisine, is a small place, its topography and culture are quite diverse, so its diet is also varied. Therefore, the diversity of dietary styles is a major feature of Dongguan cuisine. Generally speaking, the diet in Dongguan can be divided into two parts: the water town in the west and the mountainous area in the east. In each work, different towns have different characteristics. Because of the criss-crossing ditches and abundant aquatic products, the water town is a veritable land of fish and rice, so the diet is also characterized by fish and shrimp, such as red plum taro, dried clam meat, boiled fish with stone ribs, roasted eel with humen honey sauce and so on. Moreover, the towns in the water town films have different styles. There is a great difference in diet between areas with fresh water and areas near the sea, such as Baisha and Humen. For example, the cream crab and prawn in Humen are not found anywhere else. Because it is located in mountainous areas, the characteristics of mountainous areas are poultry and livestock. In addition, because Shanxiang is close to Huizhou and other areas, it is deeply influenced by Hakka culture, and Tangxia, Fenggang and other towns account for a considerable proportion, so the food culture is greatly influenced by Hakka culture and tastes salty. For example, Hakka braised pork, Tangxia fried pork belly tip, Fenggang Hakka dog meat, Qingxi New Year goose and other dishes are all representative dishes of Shanpian. There are many kinds of local cuisines in Dongguan, but there are not many restaurants that can really cook local dishes in Dongguan at present. In towns and villages, Dongguan has a little more flavor, and there are not many places in the city that want to eat pure Dongguan food. The most famous is Garden Porridge Town, which originally featured Dongguan cuisine, and launched a series of "Dongguan Cuisine" in John Wan Yongtai Store, which was deeply loved by Dongguan people. In addition, among the established hotels such as Huaqiao Building, Dongguan Hotel, Dongfang Hotel and Dongguan Villa, there are still many reservations about local cuisine in Dongguan. I wish I could help you.

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Dongguan cuisine belongs to Lingnan cuisine with strong local characteristics, which is divided into two kinds: mountain coriander and water town cuisine, each with its own representative dishes. For example, Shanxiang cuisine includes Zhangmutou Hakka baked chicken with salt, Da Lang fried rice with olive sauce, Qingxi Maogen lobster sauce and snail soup. Among the water town cuisines, there are keel soup stewed lotus roots in Shatian, dried clams with red berries and taro, and baked eels with honey sauce in Humen. Dongguan is close to the river and is rich in aquatic products. Seafood is also one of its characteristics. In addition to the famous cream crabs, hairy crabs, shrimps and groupers, Dongguan is also famous for producing new prawns. The most famous place to eat seafood is Wan Xin Town in Humen. More than a dozen food stalls lined up at the seaside, listening to pottery and seafood, wonderful. The most famous snacks in Dongguan are "Three Rivers Banquet" and roast goose in dense streets. "Sanhe" refers to insects, sparrows (predation is now prohibited) and carp, which are rich in nutrition and have excellent taste. Daojiao water town is a good place to taste insects and carp. The roast goose in the dense street is made of whole goose, large pieces of meat and bones, and many special herbs and spices. It is delicious and attractive, and many tourists from Guangzhou, Shenzhen and even China go to Dongguan to enjoy this delicious food. Other snacks include Houjie sausage and Dongguan rice noodles, steamed brown meatball porridge in Daojiao, maltose and sugar pomelo peel in Shilong, lotus root in Shatian, hibiscus meat and taro sticks in Shijie, fish balls in Gaosong Xiansha and aconite fish in Chang 'an. In addition, Dongguan has gathered all kinds of delicacies from north to south, such as Hunan Restaurant in Yong Hua Ting, Coral Road in Den Lin Street (Taisheng Street), Northeast Cuisine in Dongcheng South Road, vegetarian chain stores in Chengnan District and so on.

Reference:. qid=700605280 1497